Fermented goose sausage and preparation method thereof

Abstract

The invention discloses a fermented goose sausage and a preparation method thereof. The preparation method of the fermented goose meat sausages comprises the following steps: (1) taking goose meat, removing fascia, cutting the goose meat into blocks, cleaning the goose meat blocks, putting the goose meat blocks into a meat grinder, and grinding the goose meat blocks into goose meat particles; (2) adding table salt and bacterial powder into the goose meat particles, uniformly stirring, and beating to obtain goose meat stuffing; (3) filling the goose meat stuffing into the cleaned sausage casing to obtain the goose sausage; and (4) fermenting the goose meat sausages at 20-30 DEG C for 16-32 hours, and after fermentation is finished, drying to obtain the fermented goose meat sausages. According to the fermented goose sausage prepared by the preparation method disclosed by the invention, the moisture and fat content of the goose sausage can be remarkably or even greatly reduced, and meanwhile, the protein content, elasticity, cohesiveness, chewiness, hardness and color of the goose sausage can also be improved. Therefore, according to the fermented goose sausage prepared by the method, the quality of the fermented goose sausage can be improved, the flavor and the sense of the goose sausage can be improved, and the fermented goose sausage has important application value.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of goose sausage preparation, and particularly relates to a fermented goose sausage and a preparation method thereof. BACKGROUND

[0002] China is a large country of waterfowl production, and the waterfowl output accounts for more than 60% of the world output. The goose meat output and the goose stock account for more than 90% of the world total output and total stock. The output is the first in the world. In recent years, with the pursuit of healthy and nutritious diet by consumers, goose meat, as a kind of meat with high protein, low fat and rich in trace elements, has a growing market demand.

[0003] Sausage is a kind of meat product processed by mincing, seasoning, filling, drying or smoking, etc. The meat is usually filled into animal casing or artificial casing to form a unique cylindrical appearance. Sausage can be divided into fermented sausage, dried sausage, smoked sausage and boiled sausage according to the production process. Fermented sausage refers to a kind of meat product prepared by cutting, mincing, chopping, filling, ligation and fermentation of raw meat. In modern technology, the mechanical mincing, chopping and stirring equipment significantly improves the cohesiveness and emulsification effect of the meat paste. The fermentation stage is changed from natural fermentation to fermentation agent dominated, and more stable quality control is achieved by adding artificial strains such as lactic acid bacteria.

[0004] In recent years, strain screening and application of mixed flora have attracted much attention in the production of fermented sausage, and have become a key factor to improve product quality and functionality. Studies have shown that different combinations of strains can produce synergistic effects to improve the sensory quality of sausage. For example, Pediococcus acidilactici and Rhizopus oryzae are used in the production of goat fermented sausage, which can significantly reduce the odor of goat meat and improve the sensory score of the product. Lactobacillus bulgaricus and Streptococcus thermophilus mixed fermentation fish sausage can optimize the texture and flavor of sausage, making it more delicate and rich in flavor. Mixed flora can enhance the formation of sausage flavor through metabolic complementation. When Staphylococcus xylosus is used with lactic acid bacteria, they influence each other in the metabolic process, promote the generation of esters, alcohols and other aroma substances, and thus improve the complexity and richness of sausage aroma, bringing unique flavor characteristics to sausage. As can be seen, different sausages of different meats require the addition of different strains to obtain the best quality sausage. However, there is no existing technology for the research of fermented goose sausage. SUMMARY

[0005] In order to overcome at least one of the technical problems in the prior art, the present application provides a fermented goose sausage and a preparation method thereof.

[0006] The present application first provides a preparation method of fermented goose sausage, which comprises the following steps:

[0007] (1) taking goose meat, removing the fascia and cutting into pieces, washing and putting into a meat grinder to grind into goose meat particles;

[0008] (2) adding salt and bacteria powder into the goose meat particles, stirring evenly and then beating to obtain goose meat stuffing;

[0009] (3) filling the goose meat stuffing into cleaned casing to obtain goose sausage;

[0010] (4) fermenting the goose sausage at 20-30℃ for 16-32h, and drying after fermentation to obtain the fermented goose sausage.

[0011] Preferably, the amount of salt added in step (2) is 1-3% of the weight of the goose meat particles.

[0012] Preferably, the amount of salt added in step (2) is 2% of the weight of the goose meat particles.

[0013] Preferably, the amount of bacteria powder added in step (2) is 4-6% of the weight of the goose meat particles.

[0014] Preferably, the amount of bacteria powder added in step (2) is 5% of the weight of the goose meat particles.

[0015] Preferably, the bacteria powder in step (2) is selected from one or more than one mixture of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae.

[0016] Preferably, the bacteria powder in step (2) is a mixture of Lactobacillus plantarum and Pediococcus pentosaceus.

[0017] Preferably, the weight ratio of Lactobacillus plantarum and Pediococcus pentosaceus is 1-3:1-3.

[0018] Most preferably, the weight ratio of Lactobacillus plantarum and Pediococcus pentosaceus is 1:1.

[0019] Preferably, the bacteria powder in step (2) is a mixture of Lactobacillus plantarum and Saccharomyces cerevisiae.

[0020] Preferably, the weight ratio of Lactobacillus plantarum and Saccharomyces cerevisiae is 1-3:1-3.

[0021] Most preferably, the weight ratio of Lactobacillus plantarum and Saccharomyces cerevisiae is 1:1.

[0022] Preferably, the goose sausage is fermented at 25℃ for 24h in step (3).

[0023] The application also provides a fermented goose sausage prepared by the above preparation method.

[0024] Beneficial effects: the present application provides a new method for preparing fermented goose sausage; research shows that the fermented goose sausage prepared by the method of the present application can significantly reduce the water content and fat content of the goose sausage, and can also improve the protein content, elasticity, cohesiveness, chewiness, hardness and color of the goose sausage. Therefore, the fermented goose sausage prepared by the method of the present application can improve the quality of the fermented goose sausage, enhance the flavor and sensory of the goose sausage, and has important application value.

[0025] Description of the drawings

[0026] Figure 1 The figure is the moisture content test result of different fermented goose sausages; different letters represent that the moisture content of different groups has significant difference (p<0.05).

[0027] Figure 2 The figure is the fat content test result of different fermented goose sausages; different letters represent that the fat content of different groups has significant difference (p<0.05).

[0028] Figure 3 The figure is the protein content test result of different fermented goose sausages; different letters represent that the protein content of different groups has significant difference (p<0.05).

[0029] Figure 4 The figure is the elasticity and cohesiveness test result of different fermented goose sausages; different letters represent that the elasticity and cohesiveness of different groups have significant difference (p<0.05).

[0030] Figure 5 The figure is the chewiness and hardness test result of different fermented goose sausages; different letters represent that the chewiness and hardness of different groups have significant difference (p<0.05).

[0031] Figure 6 The figure is the color difference test result of different fermented goose sausages; different letters represent that the color difference of different groups has significant difference (p<0.05). DETAILED DESCRIPTION

[0032] The present application will be further described in detail below in combination with specific examples, but the examples do not limit the present application in any form.

[0033] The lactobacillus plantarum and pentose pediococcus in the following examples are purchased from Guangzhou Haohui Fine Chemical Factory; the saccharomyces cerevisiae is purchased from Angel Yeast Co., Ltd.

[0034] Example 1 preparation of fermented goose sausage

[0035] (1) Take goose meat after removing fascia and cut into pieces, wash and put into a meat grinder to grind into goose meat particles;

[0036] (2) Add salt and bacteria powder to the goose meat particles, stir evenly and then beat to obtain goose meat stuffing; wherein, the amount of salt added is 2% of the weight of the goose meat particles; the amount of bacteria powder added is 5% of the weight of the goose meat particles;

[0037] (3) Fill the goose meat stuffing into the cleaned casing to obtain goose sausages;

[0038] (4) Ferment the goose sausages at 25°C for 24h, and after fermentation, place the goose sausages in 10°C for air drying for 72h to obtain the fermented goose sausages;

[0039] In step (2), the bacteria powder is selected from Lactobacillus plantarum.

[0040] In the following experimental example test, the fermented goose sausages prepared in Example 1 are marked as group L.

[0041] Preparation of fermented goose sausages in Example 2

[0042] (1) Take goose meat after removing fascia and cut into pieces, wash and put into a meat grinder to grind into goose meat particles;

[0043] (2) Add salt and bacteria powder to the goose meat particles, stir evenly and then beat to obtain goose meat stuffing; wherein, the amount of salt added is 2% of the weight of the goose meat particles; the amount of bacteria powder added is 5% of the weight of the goose meat particles;

[0044] (3) Fill the goose meat stuffing into the cleaned casing to obtain goose sausages;

[0045] (4) Ferment the goose sausages at 25°C for 24h, and after fermentation, place the goose sausages in 10°C for air drying for 72h to obtain the fermented goose sausages;

[0046] In step (2), the bacteria powder is selected from Pediococcus pentosaceus.

[0047] In the following experimental example test, the fermented goose sausages prepared in Example 2 are marked as group P.

[0048] Preparation of fermented goose sausages in Example 3

[0049] (1) Take goose meat after removing fascia and cut into pieces, wash and put into a meat grinder to grind into goose meat particles;

[0050] (2) Add salt and bacteria powder to the goose meat particles, stir evenly and then beat to obtain goose meat stuffing; wherein, the amount of salt added is 2% of the weight of the goose meat particles; the amount of bacteria powder added is 5% of the weight of the goose meat particles;

[0051] (3) filling the goose meat stuffing into the cleaned casing to obtain goose sausages;

[0052] (4) fermenting the goose sausages at 25°C for 24h, and then placing the goose sausages in 10°C for air-drying for 72h to obtain the fermented goose sausages;

[0053] In step (2), the bacterial powder is selected from Saccharomyces cerevisiae.

[0054] In the following experimental example test, the fermented goose sausages prepared in Example 3 are marked as group S.

[0055] Preparation of fermented goose sausages

[0056] (1) cutting goose meat after removing fascia, and then placing the goose meat into a meat grinder to grind into goose meat particles after cleaning;

[0057] (2) adding salt and bacterial powder into the goose meat particles, and then obtaining goose meat stuffing after stirring and beating uniformly; wherein the added amount of salt is 2% of the weight of the goose meat particles; and the added amount of bacterial powder is 5% of the weight of the goose meat particles;

[0058] (3) filling the goose meat stuffing into the cleaned casing to obtain goose sausages;

[0059] (4) fermenting the goose sausages at 25°C for 24h, and then placing the goose sausages in 10°C for air-drying for 72h to obtain the fermented goose sausages;

[0060] In step (2), the bacterial powder is selected from a mixture of Lactobacillus plantarum and Pediococcus pentosaceus at a weight ratio of 1:1.

[0061] In the following experimental example test, the fermented goose sausages prepared in Example 4 are marked as group LP.

[0062] Preparation of fermented goose sausages

[0063] (1) cutting goose meat after removing fascia, and then placing the goose meat into a meat grinder to grind into goose meat particles after cleaning;

[0064] (2) adding salt and bacterial powder into the goose meat particles, and then obtaining goose meat stuffing after stirring and beating uniformly; wherein the added amount of salt is 2% of the weight of the goose meat particles; and the added amount of bacterial powder is 5% of the weight of the goose meat particles;

[0065] (3) filling the goose meat stuffing into the cleaned casing to obtain goose sausages;

[0066] (4) fermenting the goose sausages at 25°C for 24h, and then placing the goose sausages in 10°C for air-drying for 72h to obtain the fermented goose sausages;

[0067] The bacteria powder in step (2) is selected from a mixture of Lactobacillus plantarum and Saccharomyces cerevisiae at a weight ratio of 1:1.

[0068] In the following experimental example test, the fermented goose sausage prepared in Example 5 is marked as the LS group.

[0069] Preparation of fermented goose sausage

[0070] (1) The goose meat is cut into pieces after removing fascia, washed and then put into a meat grinder to be ground into goose meat particles;

[0071] (2) Salt and bacteria powder are added into the goose meat particles, stirred uniformly and then beaten to obtain goose meat stuffing; the added amount of salt is 2% of the weight of the goose meat particles; the added amount of bacteria powder is 5% of the weight of the goose meat particles;

[0072] (3) The goose meat stuffing is filled into the cleaned casing to obtain goose sausage;

[0073] (4) The goose sausage is fermented at 25°C for 24 h, and then placed in 10°C for air drying for 72 h to obtain the fermented goose sausage.

[0074] The bacteria powder in step (2) is selected from a mixture of Pediococcus pentosaceus and Saccharomyces cerevisiae at a weight ratio of 1:1.

[0075] In the following experimental example test, the fermented goose sausage prepared in Example 6 is marked as the PS group.

[0076] Preparation of fermented goose sausage

[0077] (1) The goose meat is cut into pieces after removing fascia, washed and then put into a meat grinder to be ground into goose meat particles;

[0078] (2) Salt and bacteria powder are added into the goose meat particles, stirred uniformly and then beaten to obtain goose meat stuffing; the added amount of salt is 2% of the weight of the goose meat particles; the added amount of bacteria powder is 5% of the weight of the goose meat particles;

[0079] (3) The goose meat stuffing is filled into the cleaned casing to obtain goose sausage;

[0080] (4) The goose sausage is fermented at 25°C for 24 h, and then placed in 10°C for air drying for 72 h to obtain the fermented goose sausage.

[0081] The bacteria powder in step (2) is selected from a mixture of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae at a weight ratio of 1:1:1.

[0082] In the following experimental example test, the fermented goose sausage prepared in Example 6 is marked as the LSP group.

[0083] Preparation of goose sausages

[0084] (1) Goose meat was cut into pieces after removing fascia, washed and put into a meat grinder to be ground into goose meat particles;

[0085] (2) Salt and bacteria powder were added into the goose meat particles, stirred and beaten to obtain goose meat stuffing; the amount of salt added was 2% of the weight of the goose meat particles;

[0086] (3) The goose meat stuffing was filled into the cleaned casing to obtain goose sausages;

[0087] (4) The goose sausages were placed in 10℃ for air drying for 72h to obtain the goose sausages.

[0088] In the following experimental examples, the fermented goose sausages prepared in Example 6 were marked as ZR group.

[0089] Experimental examples

[0090] The fermented goose sausages prepared in Examples 1-7 and the goose sausages prepared in Comparative Example 1 were tested as follows.

[0091] (1) Determination of moisture

[0092] According to the national standard GB5009.3-2016, the fermented goose sausages or goose sausages to be tested were cut into pieces and placed in a glass culture dish, the drying temperature of the water content tester was set to 105℃, and the drying time was set to 1h. Wait for the test to end, record the data.

[0093] The content of water in the sample was calculated according to formula (1-1):

[0094]

[0095] In formula (1-1):

[0096] X - the content of water in the sample, g / 100g;

[0097] m1 - the weight of the sample before drying, g;

[0098] m2 - the weight of the sample after drying, g;

[0099] 100 - conversion factor.

[0100] (2) Determination of fat

[0101] Reference to GB5009.6-2016; 2.0 grams of the sample to be tested is placed in the extraction cylinder, and new petroleum ether is slowly injected through the upper end of the Soxhlet extraction device condenser tube. Heating is applied to keep the petroleum ether in continuous reflux to achieve effective extraction of the sample. After a period of extraction, if no oil spots appear, the extraction process is complete.

[0102] The fat content in the sample is calculated according to formula (2-1):

[0103]

[0104] In formula (2-1):

[0105] X - the fat content in the sample, grams per hundred grams (g / 100g);

[0106] m1 - the weight of the sample before extraction, grams (g);

[0107] m2 - the weight of the sample after extraction, grams (g);

[0108] 100 - conversion factor.

[0109] (3) Protein determination

[0110] The protein content is determined by the Coomassie Brilliant Blue method.

[0111] Take 100 mg of Coomassie Brilliant Blue G-250, dissolve in 50 mL of 95% ethanol, then add 100 mL of 85% phosphoric acid, dilute with water to 1 L, and then filter with filter paper. Take 50 mg of bovine serum protein, add 500 mL of water, and prepare a 0.1 mg / mL protein standard solution.

[0112] Use a pipette to accurately measure 0.00 mL, 0.03 mL, 0.06 mL, 0.12 mL, 0.24 mL, 0.48 mL, 0.72 mL, 0.84 mL, and 0.96 mL of the standard solution, respectively, and add 5 mL of Coomassie Brilliant Blue G-250 solution, and react for 2 minutes. Zero with the reagent blank, and measure the absorbance at 595 nm. Draw the standard curve of the protein with the concentration of the standard protein (mg / mL) as the horizontal coordinate and the absorbance as the vertical coordinate.

[0113] Take 0.5 mL of the sample obtained after 20 minutes of extraction of 1.0 g of the sample to be tested, add 0.5 mL of water and 5 mL of Coomassie Brilliant Blue G-250 solution, and react for 2 minutes. Measure the absorbance at 595 nm, and calculate the protein content of the sample in the experiment according to the standard curve of the protein.

[0114] The content of protein in the sample is calculated according to formula (3-1):

[0115]

[0116] In formula (3-1):

[0117] X - the content of protein in the sample, milligrams per kilogram (g / 100g);

[0118] c - the concentration of protein in the sample solution in the standard series curve, milligrams per milliliter (mg / mL);

[0119] c0- the concentration of protein in the blank test, milligrams per milliliter (mg / mL);

[0120] V - the constant volume of the sample solution, milliliters (mL);

[0121] m - the mass of the sample represented by the final sample solution, grams (g);

[0122] 1000 - conversion factor.

[0123] (4) Determination of texture

[0124] The dried goose sausage or goose sausage to be tested is placed in a texture analyzer, a probe with a diameter of 38.1 mm is used for TPA test to determine its hardness, elasticity, cohesiveness, gumminess and chewiness.

[0125] The test parameters are as follows: TPA mode is used, trigger force is set to 0.375 N, pre-test, test and post-test speeds are all set to 1.0 mm / s, and deformation percentage is 30%.

[0126] (5) Determination of color

[0127] In this experiment, a color difference analyzer is used to determine the color value (L value, a value and b value) of the fermented goose sausage or goose sausage to be tested, which is determined repeatedly for 3 times and the average value is taken. The e value represents the color of the goose sausage.

[0128]

[0129] In formula (5-1), L, a and b represent the sample brightness value, red-green value and yellow-blue value, respectively.

[0130] Figure 1The moisture content of the fermented goose sausages fermented by different fermenting agents is shown. After fermentation, the moisture content of the goose sausage in the LP group is 46.2%, which is significantly lower than that of other groups (p<0.05). The moisture content of the goose sausage in the ZR group is 65.4%, which is significantly higher than that of other groups (p<0.05). The moisture content of the goose sausage in the L group is 55.1%, and the moisture content of the goose sausage in the P group is 55.2%, which has no significant difference. However, the moisture content of the goose sausage in the LS group is 59%, and the moisture content of the goose sausage in the PS group is 51.6%, which has significant difference (p<0.05).

[0131] Figure 1 The data in Table 1 show that the fermented goose sausages fermented by Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae can reduce the moisture content of the goose sausage. Especially, the moisture content of the fermented goose sausage fermented by mixing Lactobacillus plantarum and Pediococcus pentosaceus is significantly or even greatly less than that of the fermented goose sausage fermented by using single Lactobacillus plantarum, Pediococcus pentosaceus or Saccharomyces cerevisiae. The fermentation by mixing Lactobacillus plantarum and Pediococcus pentosaceus can synergistically reduce the moisture content of the fermented goose sausage.

[0132] Figure 1 The data in Table 1 also show that the fermented goose sausages fermented by different strain combinations have different degrees of reduction of the moisture content of the goose sausage. The moisture content of the fermented goose sausage fermented by mixing Lactobacillus plantarum and Saccharomyces cerevisiae, mixing Pediococcus pentosaceus and Saccharomyces cerevisiae, and mixing Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae cannot be less than or significantly less than that of the fermented goose sausage fermented by using single Lactobacillus plantarum, Pediococcus pentosaceus or Saccharomyces cerevisiae. This shows that in the preparation process of the fermented goose sausage, only the fermented goose sausage fermented by mixing Lactobacillus plantarum and Pediococcus pentosaceus can have moisture content significantly or even greatly less than that of the fermented goose sausage fermented by using single Lactobacillus plantarum, Pediococcus pentosaceus or Saccharomyces cerevisiae. Only the fermentation by mixing Lactobacillus plantarum and Pediococcus pentosaceus can significantly synergistically reduce the moisture content of the fermented goose sausage. However, the moisture content of the fermented goose sausage fermented by using other strain combinations cannot be significantly or even greatly less than that of the fermented goose sausage fermented by using single Lactobacillus plantarum, Pediococcus pentosaceus or Saccharomyces cerevisiae, and cannot significantly synergistically reduce the moisture content of the fermented goose sausage.

[0133] Figure 2The fat content of goose sausages fermented by different starters was shown. After fermentation, the fat content of ZR group was 35.8%, which was significantly higher than that of other groups (p<0.05). The fat content of LP group was 10.2%, which was significantly lower than that of other groups (p<0.05). The fat content of L group was 20.7%, and that of S group was 20.6%, which had no significant difference. However, the fat content of LS group was 12.7%, and that of PS group was 18.1%, which had significant difference (p<0.05).

[0134] Figure 2 The data in Table 4 show that the fermentation goose sausages obtained by using Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae can reduce the fat content of goose sausages. Especially, the fat content of the fermentation goose sausages obtained by using the mixture of Lactobacillus plantarum and Pediococcus pentosaceus is significantly lower than that of the fermentation goose sausages obtained by using single Lactobacillus plantarum, Pediococcus pentosaceus or Saccharomyces cerevisiae. The fermentation using the mixture of Lactobacillus plantarum and Pediococcus pentosaceus can synergistically reduce the fat content of the fermentation goose sausages.

[0135] Figure 2 The data in Table 4 also show that the fermentation goose sausages obtained by using different combinations of bacteria have different degrees of reduction in fat content. The fat content of the fermentation goose sausages obtained by using the mixture of Lactobacillus plantarum and Pediococcus pentosaceus is significantly lower than that of the fermentation goose sausages obtained by using the mixture of Lactobacillus plantarum and Saccharomyces cerevisiae, the mixture of Pediococcus pentosaceus and Saccharomyces cerevisiae, or the mixture of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae.

[0136] Figure 3 The protein content of goose sausages fermented by different starters was shown. After fermentation, the protein content of ZR group was 19.6%. The protein content of L group and LP group was 20.3% and 22.1% respectively, which was significantly higher than that of other groups (p<0.05). In the single bacteria fermentation group, the protein content of S group was 18.4%, which was significantly lower than that of L group and P group (p<0.05), and also lower than that of ZR group.

[0137] Figure 3 The data in Table 5 show that not all fermentation goose sausages obtained by using any bacteria or combination of bacteria can increase the protein content of goose sausages. Only the fermentation goose sausages obtained by using Lactobacillus plantarum or Pediococcus pentosaceus or the combination of Lactobacillus plantarum and Pediococcus pentosaceus can increase the protein content of goose sausages. However, the fermentation using the combination of other two or the combination of three of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae cannot increase the protein content of goose sausages.

[0138] The effects of different starters on the elasticity, chewiness, cohesiveness and hardness of goose sausages after fermentation were shown in Table 6.Figures 4-5 As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). Figures 4-5 As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05).

[0139] The cohesiveness and elasticity together determine the taste of the fermented meat product. The meat product with proper cohesiveness and elasticity has a chewing strength and elasticity, and the taste is rich and comfortable. As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). Figure 5 As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). In the single-bacterium fermentation group, the elasticity of Pediococcus pentosaceus was 3.25 mm, and the cohesiveness was 0.59 Ratio, which were significantly higher than those of Saccharomyces cerevisiae and Lactobacillus plantarum (p<0.05). Therefore, in the single-bacterium fermentation, Pediococcus pentosaceus has an advantage in improving the elasticity and cohesiveness of the goose meat sausage. In the mixed-bacterium fermentation group, the elasticity of the LP group was 3.13 mm, which was significantly higher than those of the LS group and the PS group (p<0.05), and the cohesiveness of the LP group was 0.65 Ratio, which had no significant difference with those of the LS group and the PS group. Therefore, in the mixed-bacterium fermentation, the LP group has an advantage in improving the elasticity and cohesiveness of the goose meat sausage, and the elasticity can be improved by 0.49 mm, and the cohesiveness can be improved by 0.08 Ratio, compared with the ZR group.

[0140] As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). Figure 5 As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). In the single-bacterium fermentation group, the elasticity of Pediococcus pentosaceus was 3.25 mm, and the cohesiveness was 0.59 Ratio, which were significantly higher than those of Saccharomyces cerevisiae and Lactobacillus plantarum (p<0.05). Therefore, in the single-bacterium fermentation, Pediococcus pentosaceus has an advantage in improving the elasticity and cohesiveness of the goose meat sausage. In the mixed-bacterium fermentation group, the elasticity of the LP group was 3.13 mm, which was significantly higher than those of the LS group and the PS group (p<0.05), and the cohesiveness of the LP group was 0.65 Ratio, which had no significant difference with those of the LS group and the PS group. Therefore, in the mixed-bacterium fermentation, the LP group has an advantage in improving the elasticity and cohesiveness of the goose meat sausage, and the elasticity can be improved by 0.49 mm, and the cohesiveness can be improved by 0.08 Ratio, compared with the ZR group.

[0141] As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). Figure 4 As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). Figure 5 As shown in Table 2, the elasticity of the ZR group was 2.64 mm, and the cohesiveness was 0.57 Ratio, which were significantly lower than those of the other groups (p<0.05). In the single-bacterium fermentation group, the elasticity of Pediococcus pentosaceus was 3.25 mm, and the cohesiveness was 0.59 Ratio, which were significantly higher than those of Saccharomyces cerevisiae and Lactobacillus plantarum (p<0.05). Therefore, in the single-bacterium fermentation, Pediococcus pentosaceus has an advantage in improving the elasticity and cohesiveness of the goose meat sausage. In the mixed-bacterium fermentation group, the elasticity of the LP group was 3.13 mm, which was significantly higher than those of the LS group and the PS group (p<0.05), and the cohesiveness of the LP group was 0.65 Ratio, which had no significant difference with those of the LS group and the PS group. Therefore, in the mixed-bacterium fermentation, the LP group has an advantage in improving the elasticity and cohesiveness of the goose meat sausage, and the elasticity can be improved by 0.49 mm, and the cohesiveness can be improved by 0.08 Ratio, compared with the ZR group.

[0142] The influence of different fermentation agents on the color of the goose meat sausage after fermentation is shown in Table 3. Figure 6The e value of the goose sausage is shown. The experiment shows that the e value of the LS group is 2.0, which is significantly higher than that of other groups (p<0.05), and the color is improved by 0.9 compared with the e value of 1.1 of the ZR group; the e values of the LSP group and the S group are both 0.6, which are significantly lower than those of the other groups (p<0.05), and the color is reduced by 0.5 compared with the e value of 1.1 of the ZR group.

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Claims

1. A method of preparing a fermented goose sausage, characterized by, The method comprises the following steps: (1) cut goose meat into pieces after removing the fascia, wash the pieces and put them into a meat grinder to grind into goose meat particles; (2) add salt and bacteria powder into the goose meat particles, stir them evenly and then beat them to obtain goose meat stuffing; (3) fill the goose meat stuffing into cleaned casing to obtain goose sausages; (4) ferment the goose sausages at 20-30℃ for 16-32h, and then dry the fermented goose sausages to obtain the fermented goose sausages.

2. The method for preparing fermented goose sausage according to claim 1, characterized in that, The amount of salt added in step (2) is 1-3% of the weight of the goose meat particles.

3. The method for preparing fermented goose sausage according to claim 1, characterized in that, The amount of salt added in step (2) is 2% of the weight of the goose meat particles.

4. The method for preparing fermented goose sausage according to claim 1, characterized in that, The amount of bacteria powder added in step (2) is 4-6% of the weight of the goose meat particles.

5. The method for preparing fermented goose sausage according to claim 1, characterized in that, The amount of bacteria powder added in step (2) is 5% of the weight of the goose meat particles.

6. The method for preparing fermented goose sausage according to claim 1, characterized in that, The bacteria powder in step (2) is selected from one or more than one kind of mixture of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae.

7. The method of claim 6, wherein the fermented goose meat sausage is prepared by adding 0.5 to 1.5% of the fermented goose meat sausage starter culture to 100 parts by weight of the meat, and then mixing the meat with the fermented goose meat sausage starter culture. The bacteria powder in step (2) is selected from a mixture of Lactobacillus plantarum and Pediococcus pentosaceus.

8. The method for preparing fermented goose sausage according to claim 6, characterized in that, The bacteria powder in step (2) is selected from a mixture of Lactobacillus plantarum and Pediococcus pentosaceus; Preferably, the weight ratio of Lactobacillus plantarum to Pediococcus pentosaceus is 1-3:1-3; Most preferably, the weight ratio of Lactobacillus plantarum to Pediococcus pentosaceus is 1:

1.

9. The method for preparing fermented goose sausage according to claim 1, characterized in that, In step (3), the goose sausages are fermented at 25℃ for 24h.

10. The fermented goose sausages prepared by the preparation method of any one of claims 1-9.

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